Mackerel is an inexpensive, nutritious fish with excellent culinary properties. Its meat is tender, lean, rich in microelements and vitamins. Mackerel soup turns out to be very dietary and low-fat. The most important thing is that such fish soup is tasty and healthy. There are many different recipes that can richly reveal the taste of this fish.
How do you prefer to cook mackerel?
- Salt/smoke 40%, 451 votes
451 votes 40%451 votes - 40% of all votes
- Bake in the oven 35%, 388 votes
388 votes 35%
388 votes - 35% of all votes
- Fry in a pan 9%, 96 votes
96 votes 9%
96 votes - 9% of all votes
- Stew with vegetables 6%, 69 votes
69 votes 6%
69 votes - 6% of all votes
- I don’t cook mackerel 4%, 42 votes
42 votes 4%
42 votes - 4% of all votes
- In a slow cooker 3%, 39 votes
39 votes 3%
39 votes - 3% of all votes
- Prepare first courses 3%, 30 votes
30 votes 3%
30 votes - 3% of all votes
Total votes: 1115
17.04.2020
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Different dishes can significantly enrich the table of any family. Step-by-step recipes are presented that will help you quickly, without much difficulty, cook fish soup of any complexity.
From heads with millet
The soup does not have to be made from whole mackerel. It is possible to use only heads. They usually go to waste. But fish heads are also very healthy and have a lot of nutrients. They are inconvenient for cooking in regular fried dishes, but they are quite suitable for fish soup. Moreover, according to reviews, the ears from the heads turn out to be more tasty.
Cooking time – 10-15 minutes.
Cooking time – 40 minutes.
Nutritional value: 60 g, 37 g, 142 g
Energy value – 1148.7 kilocalories
Quantity: 2 servings
Ingredients:
- Mackerel heads – 2 heads
- Potatoes – several potatoes, about 300 grams in total
- Millet – 3 tbsp. spoons
- Medium carrots – 1 pc.
- Regular onion – 1 onion
- Rosemary, dill, sage, parsley - to your own taste
- Fresh lemon juice – 10 ml
- Salt, different types of pepper, bay to taste.
Cooking process step by step:
- First you need to clean and wash the heads; the gills are not needed - they need to be cut out.
- Place a medium saucepan on the burner and lower the heads into the boiling water.
- While the beautiful heads are cooking, you need to prepare the vegetables. Finely chop them and fry them thoroughly until an appetizing golden crust appears. For this you can use sunflower or healthier olive oil.
- Cut the potatoes evenly into medium cubes 3-4 cm wide or into slices 3 cm wide. Throw into the cooking soup.
- Cook for 30-40 minutes in total. 10 minutes after adding the potatoes, add the fried vegetables and add the millet.
- You also need to add exquisite spices to the fish soup, which will make it aromatic.
- The heads can be removed before serving. However, many people leave them and serve them straight on the plate. You need to add herbs and lemon juice to the soup. Fresh lemon juice will make your ear lighter and more attractive.
- After the fish soup is ready, you should let it brew for a while.
Advice. To make the soup more tender and acquire a refined taste, add a piece of butter when serving it.
Mackerel head soup with rice in a slow cooker
We will prepare from the following components:
- fresh mackerel – 3-4 heads;
- half a glass of rice;
- 3-4 potatoes;
- carrot – 1 piece;
- onion - half a head;
- two laurel trees;
- allspice – 2-3 pieces;
- several branches of dill and parsley.
Cooking time – 1 hour.
Calorie content – 145 kcal.
Let's start cooking:
- It is advisable to remove the gills from the heads, because they will give the ear a bitter taste;
- Additionally, you can use fins and tail parts;
- Place the fish in a multicooker container, sprinkle with additional salt, lay out a few peas of allspice and a few bay leaves;
- Fill the fish with water, one and a half liters will be enough;
- Select the “Soup” mode and leave to boil for 15 minutes;
- Next, you need to peel the potatoes, rinse and cut into cubes;
- Wash the carrots, remove the skin and cut into strips;
- Remove the skins from the onion and finely chop them;
- Rice must be thoroughly washed in several waters. Fill it with hot water so that the cereal steams;
- Then the fish must be removed from the broth, we separate the meat from the bones;
- The broth must be strained through a sieve;
- Pour the purified broth into the multicooker container, pour all the vegetables into it, add rice;
- Pour a little salt, select the “Soup” mode and leave to cook for 30 minutes;
- As soon as the time is up, you need to open the lid, add pieces of fish, sprinkle with herbs;
- Close the lid and leave to infuse for 15 minutes;
- After this, the fish soup can be poured into plates.
With egg
Egg soup has a large amount of proteins, which distinguishes it with a special rich taste. This means this soup is suitable for athletes or small children.
Cooking time – 10-15 minutes.
Cooking time – 30 minutes.
Nutritional value: 67 g, 61 g, 68 g
Energy value – 1081.6 kilocalories
Quantity: 2 servings
Ingredients:
- Mackerel – 1 fish
- Potatoes – several potatoes, about 300 grams
- Chicken egg – 1 egg
- Carrots – 1 pc.
- Onions – 1 onion
- Dill, tarragon, cilantro, parsley - according to personal preference
- Salt, black pepper, bay or eucalyptus leaf.
The process of preparing fish soup:
- Potatoes need to be peeled and cut into cubes. After this, put it to cook in a saucepan.
- Set the egg to boil hard.
- The fish must be thoroughly cleaned, the entrails carefully removed, and washed.
- Chop a fragrant onion and bright carrots and lightly fry in a frying pan.
- In total, cook the potatoes for about half an hour. 10 minutes before it’s ready, put the mackerel in there, and then the vegetables, then add the spices.
- Cool the egg, cut into small slices or circles. A bright, delicate yolk will decorate your ear.
- Before serving, place the egg in the aromatic fish soup.
- Before serving, the fish soup should be allowed to brew.
Option 1: Classic recipe for aromatic fresh frozen mackerel fish soup
Classic fish soup is prepared with so many different roots that it is almost impossible to find them in the city. We have simplified the recipe somewhat, and garlic will give the dish a taste almost indistinguishable from the original. If you decide to add it, do it in the third step.
Ingredients:
- large, fresh-frozen mackerel - one fish;
- three or four medium-sized potatoes, not of a very boiled variety;
- three small onions;
- two bright orange carrots;
- peppercorns, garlic, bay leaf.
Step-by-step recipe for mackerel soup
Rinse the defrosted fish, remove the head and gut it. We rinse the peritoneum with a stream of water.
We cut the carcass, trying to immediately get portioned pieces. Fill with three and a half liters of hot boiled water and set to maximum heat, covering with a lid.
We peel two onions and put them in a saucepan, rinse the third, remove the husks, but leave the last layer. We add it after boiling, unpeeled, and it is this that will give the dish an appetizing color. Add the spices at the same time as the onions.
Peel the potatoes, wash them, cut them into one and a half centimeter cubes or small cubes. We do the same with carrots, but the size is smaller, about half.
Add the potatoes, after the fish has cooked for at least a quarter of an hour, wait another ten minutes, and put the carrots in the pan.
The entire cooking process takes place over low heat; when all the vegetables are ready, add some salt to the soup, turn it off, remove the bay leaves, and leave under the lid.
In a slow cooker
A slow cooker allows you to cook mackerel soup quickly, without burning. Juicy mackerel and aromatic vegetables undergo the most gentle processing in a slow cooker, preserving all important nutrients. As you can see in the photo, the fish soup in the slow cooker turns out very appetizing.
Cooking time – 10-15 minutes.
Cooking time – 30 minutes.
Nutritional value: proteins 56 g, fats 40 g, carbohydrates 30 g
Energy value – 578.6 kilocalories
Quantity: 2 pcs servings
Ingredients:
- Mackerel – 1 piece
- Potatoes – several potatoes, about 250 grams
- Carrots – 1 small size
- Onions – 1 onion
- Dill, cilantro, tarragon, parsley - to personal taste
- Salt, black pepper, bay leaf to taste.
Cooking process step by step:
- Cut all vegetables into cubes.
- Clean the mackerel from entrails and giblets so that they do not become bitter. Afterwards, rinse thoroughly. Cut clean fish into pieces 4-5 cm in size
- Place chopped juicy mackerel and tender potato cubes into the multicooker bowl.
- Fill the container halfway with water and turn on the “quenching” mode for 20 minutes. This mode will allow you to cook the fish most tenderly.
- 10-15 minutes before the fish soup is ready, add carrots and onions.
- After turning off the multicooker, leave it in the “warm” mode for 10 minutes. This will give the ear a chance to brew.
Ear soup with pearl barley
To prepare this delicious dish you will need the following ingredients:
Number of servings – 4.
- Trout fillet – 500 g;
- Potatoes – 4-5 pcs;
- Onion – 2 pcs;
- Carrots – 1 piece;
- Pearl barley – ½ cup;
- Black pepper, salt to taste;
- A bunch of parsley;
- Green onions.
Cooking method:
- Place a pan of water on the fire.
- While the water is heating up, cut the fish, dividing it into small pieces, but not too small so that it does not boil over.
- When the water boils, add the fish and cook for 15 minutes over low heat, constantly skimming off the foam.
- Wash the onion and cut into 4 parts, throw into water;
- Peel the potatoes and cut into cubes (1.5 cm), add to the fish, salt and pepper.
- Rinse the cereal under water and add to cook, leave for 15 minutes.
- After cooking, leave to simmer covered for 5 minutes.
- Serve sprinkled with herbs.
Cooking time – 50 minutes.
The difficulty of preparation is medium.
From canned food
Uhuma can be prepared not only from fresh fish, but also from canned fish. This only requires one jar. This mackerel fish soup recipe is suitable for those who don’t want to bother with cleaning the fish.
Cooking time – 5-10 minutes.
Cooking time – 30 minutes.
Nutritional value: 63 g, 53 g, 68 g
Energy value – 994.3 kilocalories
Quantity: 2 servings
Ingredients:
- Canned mackerel – 1 can
- Potatoes – several potatoes, about 300 grams
- Carrot – 1 medium size
- Onions – 1 onion
- Dill, parsley - several sprigs
- Salt, black pepper, bay leaf to taste.
Cooking process:
- Peel the potatoes and cut into small tender pieces. Let it cook in a saucepan.
- Finely grate the fragrant onion and bright carrots. Then carefully fry the vegetables in a frying pan until a colorful golden crust appears.
- Boil the potatoes for exactly half an hour. 10 minutes before readiness, add fried vegetables and spices.
- 5 minutes in advance, add the canned mackerel.
- After cooking, let sit for about 3 minutes.
- Sprinkle with herbs before serving.
Canned mackerel soup
To make the dish not ordinary, you can experiment and choose canned fish as the main product.
The dish is designed for 4 servings.
- Canned mackerel – 1 package;
- Potatoes – 2 pcs;
- Carrot – 1 piece;
- Onion – 2 medium onions;
- Millet/rice;
- Salt pepper;
- Greenery.
- First of all, we prepare the vegetables, peel all the vegetables. Cut the potatoes into cubes, three carrots on a coarse grater, cut the onion into 4 parts.
- We wash the cereal.
- Pour the cereal and potatoes into the water, bring to a boil, skimming off the foam.
- Reduce heat and add onion.
- After boiling, add carrots and cook for 10-15 minutes.
- Salt and pepper the broth.
- Add mackerel at the very end and bring to a boil.
- Turn off the heat and let sit for a few minutes.
- Serve with sprinkled herbs.
Whatever version of fish soup you choose, the dish will turn out very tasty and aromatic. The feeling of fullness will last for a long time and everyone at home will be delighted.
With cream
The recipe for mackerel fish soup with cream is easy to prepare. This ear looks very elegant, which is perfectly demonstrated by its photo.
Cooking time – 10-15 minutes.
Cooking time – 30 minutes.
Nutritional value: 61 g, 55 g, 72 g
Energy value – 1018.7 kilocalories
Quantity: 2 servings
Ingredients:
- Mackerel – 1 fish
- Potatoes – several potatoes, about 300 grams
- Carrots – 1 medium size
- Cream 20% fat – 100 g
- Onions – 1 onion
- Sweet pepper – 1 pc.
- Salt, black pepper, bay leaf to taste.
Cooking process step by step:
- Peel the potatoes. Then cut into even slices or pieces. Place it in water to boil over a fire.
- Cut sweet carrots and aromatic bell peppers into even pieces. Onion - in quarters.
- Thoroughly clean the juicy fish from the giblets so that they do not become bitter, wash thoroughly to remove any mucus, and cut into pieces.
- Boil the potatoes in water for about half an hour. 10 minutes after the start of the main boil, add the vegetables cut into pieces.
- 10 minutes before readiness, add pieces of mackerel.
- Before the soup is completely ready, you need to add cream.
Advice. To get an exquisite delicacy, you can add boiled seafood - a few shrimp or mussels. Seafood is added to the boiling fish soup 5 minutes until fully cooked.
Soup with mackerel and millet
This option is prepared using the same technology as soup with rice. Vegetables can be replaced or new ones added, for example, bell pepper.
- Add mackerel pieces to boiling water and bring to a boil, constantly skimming off the foam.
- Add peeled vegetables, cook for 20 minutes.
- Add the cereal and leave to cook under the roof for 15 minutes, add salt and pepper.
- At the end, sprinkle with herbs and serve.
Option 2: Quick recipe for hearty mackerel soup in cans with millet
Ingredients:
- a jar of mackerel in oil, or preferably blanched;
- 200 grams of boiled potatoes;
- one small carrot and one onion;
- 2 tablespoons of sorted millet;
- pepper, peas, bay leaf;
- celery.
How to quickly cook mackerel soup
Rinse the vegetables, peel the potatoes, cut them into cubes, celery into rings, and chop the carrots into large shavings.
Rinse the millet with running water in a colander and shake off excess water. Together with the potatoes, add 2.5 liters of water and place on high heat.
Once it boils, add the onion, peeled and cut in half. Reducing the temperature, cook under the lid until the potatoes are ready.
Add carrots, roast for 10 minutes, after which add salt, spices and celery.
After letting the celery boil for about five minutes, open it and put the canned food in the pan. They will have to cook for about 10 more minutes. Be sure to keep the finished fish soup covered, preferably also by wrapping the pan in a thick cloth or towel.
Popular fish soup recipes
There are many ways to cook fresh frozen mackerel soup. Each cook does this in his own way, using the whole fish carcass or only parts of it, adding rice, millet or pearl barley, introducing certain favorite spices and ingredients. Each of the recipes is good in its own way.
Cooking method "Classic"
This is the simplest recipe for fish soup made from fresh frozen mackerel. First you need to prepare the following products:
- Fish - 1 piece.
- Onions and carrots - 1 piece each.
- Potatoes - 300 grams.
- Table salt, bay leaves and ground pepper - optional.
- Peasant oil.
You can start cooking:
When serving, you can add chopped fresh herbs to each plate. The dish turns out to be dietary and very light, so it can be consumed by children, the elderly, and people with diseases of the gastrointestinal tract (outside the acute phase).
Option using rice
Fish soup with rice is a light but quite filling dish. This soup is perfect for a family lunch. To prepare you will need:
- One fresh frozen mackerel.
- 200 grams of potatoes.
- One carrot and one medium-sized onion each.
- 3 tablespoons rice.
- Seasonings - to taste.
Cooking steps:
The delicious soup is ready. If desired, rice can be replaced with another grain, for example, millet. It would be good to serve the fish soup with rye bread and green parsley.
Fish head soup
Thrifty housewives, when cutting up mackerel carcasses for any dish, never throw their heads away. And rightly so, because you can make a very rich soup from them. To prepare it you will need:
- Frozen mackerel heads - 5 pieces.
- Millet - 100 grams.
- Potatoes - 6 medium tubers.
- Black pepper, sweet paprika, salt, lemon juice - 10 grams each.
- Big carrot.
- 2 liters of water.
Cooking technology:
A simple, budget-friendly, but nutritious dish is ready. When serving, the fish soup is poured into portioned plates, and the heads are laid out on one large dish.
Canned fish dish
It happens that there is no fresh fish in the refrigerator, but you still want fish soup. In this case, a jar of canned mackerel will help out. For cooking you need the following products:
- A can of mackerel in oil.
- 300 grams of potatoes.
- Carrots and onions.
- Half a glass of millet.
- Celery.
- A set of spices for fish soup.
Recipe for canned mackerel fish soup:
Cooking method in a slow cooker
A multicooker makes the life of modern cooks much easier. This unit can prepare almost any dish, including fish soup. To cook fish soup in a slow cooker, you will need:
- Fresh frozen mackerel carcass.
- Three big potatoes.
- Two carrots and an onion.
- Three spoons of rice.
- Spices if desired.
Cooking process:
- Cut the washed and peeled vegetables into cubes.
- Clean the carcass and cut into pieces of the desired size.
- Load potatoes, pieces of mackerel, washed rice into the bowl of the unit, add water.
- Start the “Extinguishing” mode.
- At this time, fry the onions and carrots.
- Add the roast to the multicooker bowl, leave the “Stew” mode for another fifteen minutes.
A quick multicooker dish is ready. After the soup has infused a little, you can set the table.
Fresh frozen mackerel soup is real live food. After all, this product is tasty, healthy, and nutritious. In addition, preparing the dish will not require large financial and time expenditures or extensive culinary experience. Therefore, the soup deserves to be present on the everyday family table.
Attention, TODAY only!
Mackerel is a very tasty and filling fish, which is why it makes incredibly aromatic and healthy soups. There are practically no bones in this fish, only a backbone with large bones, so cleaning it is quite simple, you just need to separate the head and take out the insides. Mackerel soup is made from completely inexpensive and easily accessible products. At the same time, the soup comes out especially tasty, rich, tender and healthy.
I would like to note that preparing such fish soup requires very little time. But don't forget about ingredients like fresh herbs. You need to use more aromatic herbs, because the fish is quite fatty and has a peculiar taste. Mackerel soup is extremely healthy for both adults and children, which is why it has the right to be in your diet.
Ingredients:
Mackerel, fresh is better, but if you don’t have it, fresh frozen will do - 1-2 carcasses. — Potatoes — 3-4 pcs. — Water — 2-2.5 l. — Onion — 1 pc. — Carrots — 1-2 pcs. - Various greens, in our case - dill and parsley - 1 bunch. - Semolina (you can use rice instead of semolina) - 3 tbsp. l. - Salt and allspice - to your taste - Bay leaf - 1-2 pcs
Step-by-step recipe for making fish soup with mackerel
The algorithm is as follows:
- Place the water on the stove and bring it to a boil.
- Place the reserved half of the onion in the water and add rice (or the cereal of your choice), cook for 5 minutes.
- Add the grated carrots, bring to a boil again and cook for 5 minutes.
- Add chopped onion and potatoes, cook for 10 minutes.
- After 10 minutes, add the fish along with the heads and caviar and wait for it to boil. If foam has formed, remove it. After adding the fish, do not stir the soup, as the fish is tender, soft and can fall apart from intense stirring, and the soup will become cloudy. Cook for 5 minutes after boiling at low simmer.
- Add bay leaf, salt and black pepper and mix gently. If desired, you can add fresh or dried dill or parsley.
- After 2 minutes, add the onion, cook for another 3 minutes and turn off the stove.
An appetizing and aromatic fish soup made from fresh frozen mackerel is ready. Leave it covered for 5-10 minutes to let it brew. Serve sprinkled with fresh chives or other herbs you like.
Finished ear
Serving option
And finally, a few tips:
- Do not put too much cereal in the soup, as it will no longer be fish soup, and the soup will lose its transparency.
- Do not overcook the mackerel - 7-10 minutes is enough for the fish to remain elastic and not overcooked, while it retains the beneficial substances and the aforementioned (and so valuable) Omega 3 fatty acids.
- Cook the fish soup at a moderate boil so that the food does not boil over.
- Do not add a large amount of additional spices to the dish; they will interrupt the taste and aroma of the fish broth.
Bon appetit. Cook and eat healthy.
Option 3: A simple recipe for spicy mackerel soup with millet - “Russian”
This fish soup recipe is often called “Pomeranian”, although the Pomors themselves do not consider it such. It is prepared relatively quickly and is good for a male company - the dish is quite filling, and spicy lovers will especially like it.
Ingredients:
- mackerel - one fresh frozen carcass;
- three potatoes;
- four tablespoons of millet;
- small sweet carrot and medium-sized onion;
- small sweet pepper;
- three tomatoes or a spoonful of pasta;
- a spoonful of chopped garlic;
- a pinch of hot pepper;
- salt, ground coriander, savory;
- green onions and dill.
How to cook
Pour boiling water over the millet for about five minutes. Drain and rinse with hot water - this will help get rid of the unpleasant bitterness.
Peel the onion, rinse and cut into very narrow slices. If you had to take half of a large one, cut it, tilting the blade slightly with each movement - the slices will be shorter.
Peel the pepper, rinse it from seeds, chop it into small cubes. Cut the peeled potatoes slightly larger.
We simply cut the tomatoes into 4 parts and rub them through a sieve with force - we get rid of the seeds and skin. Grate carrots without skin into a coarse grater.
We rinse and gut the fish, separate the head and tail, cut it open and remove the backbone. After rinsing again, cut into portions.
Add a little salt to two liters of boiling water, add the cereal, and leave for 10 minutes over low heat. Add the potatoes and record the same amount of time.
While the potatoes are boiling, we will have time to prepare the vegetables. Fry the onion in hot oil for about three minutes, add carrots, peppers, garlic, and heat for the same amount of time. Add fresh tomato (at least, paste slightly diluted with water), salt and pepper. Cover and simmer over very low heat for up to ten minutes.
To the almost ready millet with potatoes, add fish, frying, and spices. Add salt and cook until the potatoes and fish are fully cooked.
Turning off the heat, add chopped onion feathers and dill, leave for a quarter of an hour, or longer.
